Hoppin' John  by Closet Cooking 

Black-eyed peas simmered with a smoky ham hock until creamy and tender and full of flavour!

Servings: makes 4+ servings

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
  • 1 tablespoon oil
  • 1 cup onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup green pepper, diced
  • 1 tablespoon garlic, chopped
  • 2 cups black-eyed peas, soaked overnight and rinsed
  • 4 cups chicken broth
  • 1 small ham hock (or 2 cups cubed ham)
  • 1 bay leaf
  • 1 teaspoon thyme
  • cayenne to taste
  • salt and black pepper to taste
  • 4 green onions, sliced
  1. Heat the oil in a pan over medium heat.
  2. Add the onions, celery and pepper and cook until tender, about 10-15 minutes.
  3. Add the garlic and cook until fragrant, about a minute.
  4. Add the peas, broth, ham hock, bay leaf, thyme, cayenne, salt and pepper, bring to a boil, reduce the temperature and simmer until the black-eyed peas are creamy and tender, about 60 minutes, adding more broth if required.
  5. Remove the ham hock and shred the pork and mix it into the black eyed peas.
  6. Serve over steamed rice and garnish with green onions.